The original Dan-Good Chili was created by my wonderful husband, Dan Schneider. This just may be the best Hungry Girl chili ever. And it’s so simple to make!
⅛th of recipe (about 1 cup): 257 calories, 6g total fat (3g sat fat), 826mg sodium, 29.5g carbs, 8g fiber, 10g sugars, 22g protein
You’ll Need: extra-large pot with a lid, nonstick spray
Prep: 25 minutes • Cook: 1 hour and 30 minutes
1 pound raw extra-lean ground beef (4% fat or less)
¼ teaspoon black pepper
¾ teaspoon salt
4 cups canned crushed tomatoes
1¼ cups chopped carrots
1¼ cups chopped onions
1¼ cups chopped portabella mushrooms
1¼ cups chopped red bell pepper
1¼ cups chopped green bell pepper
1 cup frozen sweet corn kernels
1 cup canned diced tomatoes with green chiles (not drained)
¾ cup canned black beans, drained and rinsed
¾ cup canned red kidney beans, drained and rinsed
¼ cup seeded and chopped jalapeño peppers
1 tablespoon chili powder
1½ teaspoons crushed garlic
¾ teaspoon ground cumin
1 cup shredded reduced-fat cheddar cheese
Optional seasonings: additional salt and black pepper
Optional toppings: sliced jalapeño peppers, chopped scallions
1. Bring an extra-large pot sprayed with nonstick spray to medium-high heat. Add beef, and season with black pepper and ¼ teaspoon salt. Cook and crumble for about 5 minutes, until fully cooked.
2. Add remaining ½ teaspoon salt and all remaining ingredients except cheese. Mix thoroughly. Bring to a boil.
3. Reduce to a simmer. Cover and cook for 1 hour and 20 minutes, or until veggies are tender, uncovering occasionally to stir.
4. Top each serving with 2 tablespoons cheese.
MAKES 8 SERVINGS
Chew on This …
Cool job title alert: Chili Queen. That’s what chili-selling women at a San Antonio market in the late 1800s and early 1900s went by.